Now showing items 21-30 of 5166
Charqui meats as fermented meat products: role of bacteria for some sensorial properties development
(Elsevier B.V., 2002-06-01)
Jerked beef, a derivative of charqui meat, is a cured, salted and dried meat product. The presence of halotolerant bacteria, where Staphylococcus spp. (84.2%) were the predominant species, would act eventually as starter ...
Meat yield of Callinectes bocourti A. Milne Edwards, 1879 (Crustacea, Portunidae) in Iguape, São Paulo, Brazil
(Escuela de Ciencias del Mar <BR>Pontificia Universidad Católica de Valparaíso, 2006)
The role of matrix metalloproteinases in muscle and adipose tissue development and meat quality: A review
Matrix metalloproteinases (MMPs) are a group of enzymes that degrade extracellular matrix components but are also important signaling molecules that regulate many biological processes including muscle, adipose and connective ...
Lipid oxidation and fatty acid profile related to broiler breast meat color abnormalities
The aim of this work was to study the influence of lipid oxidation on broiler breast meat (Pectoralis major m) color abnormalities. There were 27.0 % more lipid oxidation in PSE in relation to normal meat and 41.0 % more ...
Chicken meat quality as a function of fasting period and water spray
(Fundação APINCO de Ciência e Tecnologia Avícolas, 2008-09-01)
This study aimed at evaluating the effect of different fasting periods and water spray during lairage on the quality of chicken meat. A number of 300 male Ross broilers were reared up to 42 days of age, and submitted to ...
Ostrich (Struthio camellus) carcass yield and meat quality parameters
(Fundação APINCO de Ciência e Tecnologia Avícolas, 2007-12-01)
This article aimed at compiling recent studies on the main factors that influence ostrich meat quality and carcass yield. Few articles investigated the effect of subspecies, which generally are not even mentioned. There ...
Incidence and physical properties of PSE chicken meat in a commercial processing plant
(Fundação APINCO de Ciência e Tecnologia Avícolas, 2013)
Standardization of the coloration of the sulfhydric gas test applied to meat products
(Univ Federal Ceara, Centro Ciencias Agrarias, 2018-04-01)
The present work aims to standardize the coloration of the qualitative test of the sulfhydric gas research that evaluates the state of conservation of meats and their derivatives. Treatments A, B, C and D were used, which ...
Spectrophotometric determination of nitrite in cured meat products
(Univ Federal Ceara, Centro Ciencias Agrarias, 2017-01-01)
The cured meat products have shown great expansion and high competitiveness in the last decade, since the consumption of meat products such as sausages, fresh sausages and mortadellas has become increasingly present in the ...